If the water is low alkalinity, then the buffering capability is reduced. So by adding acid to lower pH, would we be reducing the buffering ability of the liquor to fall within the desired pH range?
I've found that almost regardless of my grain bill, the mash pH falls into the desired 5.2-5.5 range by itself. I've got fairly high alkalinity at approx 140ppm.
2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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